Feta Tacos with Homemade Soft Taco Shells

After a 66 year ban on street food in Montreal, for the first time this summer we were finally graced with some unique and delicious food trucks serving up tasty grub.  Although there are only certain sites where food trucks can sell their food, and they must have a registered restaurant in order to be licensed to do so – it’s still sweet that Montreal finally joins great cities worldwide  that allow the sale of street food.

My husband and I brought our four year old son to his first outdoor rock show last weekend (which, on a sidenote was incredible!), and lucky for us, food trucks were on site.  I was very excited to try out Grumman ’78, a lime coloured truck serving up high quality tacos.  There were only three things chalked on the menu: a beef taco, a feta taco and a hibiscus juice.  I got two feta tacos for my son and I, and this is a kid who doesn’t eat, yet he wolfed down almost both of them entirely!  They were a delicious combination of interesting ingredients, and seeing that my boy loved them, I decided to attempt them at home.  Enter my homemade feta tacos with homemade soft taco shells….

Feta Tacos Recipe

Makes 8 servings

Ingredients:

  • 2 cans organic red kidney beans, drained and rinsed
  • 1 red onion, peeled and sliced
  • 1 tablespoon paprika (or smoked paprika)
  • 1/4 teaspoon cumin
  • 1/4 cup fresh coriander, chopped
  • 1 cup crumbled feta
  • a pinch of sea salt
  • juice of 1 lime
  • 2 teaspoons olive oil

Soft Taco Shell Ingredients:

Makes 8 small soft taco shells

  • 1 3/4 cups whole wheat flour (I used kamut)
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup olive oil
  • 1/2 cup hot water

Directions for the taco shells:

  • Whisk flour, salt, and baking powder together in a large bowl. Add olive oil and mix into flour mixture.
  • Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.
  • Knead for approximately 3 minutes, until a soft dough is formed.

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  • Cover dough with bowl, and let rest for 15 minutes.
  • Cut ball of dough into eight equal parts and cover until needed.
  • Roll out balls of dough by hand or with a rolling pin.
  • Heat your skillet over medium-high heat. Place flattened taco shell in skillet and cook until it begins to bubble, about 1 minute.  Flip taco shell over and cook for an additional minute. Flip again and cook for 30 seconds more. Repeat with remaining dough.
  • You can keep them in the oven at lowest heat to allow them to remain warm while you prepare the rest of the meal.

Directions for the bean taco filling:

  • In a skillet over medium heat, heat 1 teaspoon of olive oil.  Add red onion and saute for 5 minutes, or until onions have softened.  Remove from heat and place onions into a bowl and set aside.  Keep your skillet on the stove top, you will be using it shortly.  No need to wash it.
  • In a large bowl, add kidney beans, paprika, cumin, lime juice and sea salt.  Mix.

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  • Using the back of a fork, mash some of the beans to have a mixture of some whole beans, some mashed.
  • In a skillet over medium heat, heat the remaining olive oil.
  • Add the bean mixture and cook for 10 minutes, stirring occassionally.
  • Add fresh coriander at the end, and give it a quick stir.  Remove from heat and place in a seperate bowl.

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Assembling your tacos:

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  • Place a flat taco shell on a plate, top with bean mixture, then onions, then feta and a little extra fresh coriander if you prefer.  I love to add chipotle tabasco sauce on mine.  Serve with a wedge of lime.
  • Enjoy!

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